Wild Sockeye Salmon Wellington - 4 x 225 gm
Wild sockeye salmon is topped with a delicious creamy spinach filling that bastes the salmon to perfection while baking “en croute” (puff pastry).
4 x 225 gm portions
For best results, egg wash the pastry and place the frozen salmon wellington in a preheated 350°F oven and bake for 30-40 minutes. Just bake and serve!